Baby Bella Chicken Marsala
Baby Bella Chicken Marsala
Ingredients
- 4-5 thin chicken cutlets
- kosher salt and pepper
- ⅓ c. flour
- 4 T. olive oil
- 3 T. butter
- 1 container baby bella mushrooms, sliced
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 3 T. balsamic vinegar
- 1 cup chicken broth (Homemade or Trader Joes are my faves)
- ¾ cup dry marsala wine (from the liquor store not the food store)
- ¾ cup heavy cream (you can use a bit less if you'd like)
- chopped parsley for garnish
Instructions
- Sprinkle salt/pepper all over the chicken cutlets.
- Dredge cutlets into the flour.
- Meanwhile heat 2 T. oil in cast iron skillet over medium-high.
- Sear chicken on both sides a few minutes and add 1 T. butter for 2 more minutes. This will help it brown.
- Remove chicken to a plate.
- Add 2 more Tablespoons oil to skillet with your mushrooms.
- Allow them to cook without stirring for 5 mins.
- Add the other 2 T. butter along with the shallots, garlic, salt/pepper.
- Cook 5 minutes.
- Add vinegar and cook 3 more mins.
- Add the marsala and broth.
- Let this simmer 10 minutes and add the cream.
- Return the chicken to the skillet and cook it in the sauce 5-10 mins.
- Top with parsley.
Adapted from Half Baked Harvest
safaritravelplus says
Baby Bella chicken masala looks really good. Will be trying it sometime.
Hugs & Cookies xoxo says
Thank you!